Ingredients
Pumpkin Cornbread
- 1 egg or egg substitute like 1 banana
- 1 cup milk of choice dairy or non-dairy vanilla soy, hemp, almond, coconut…
- 1/2 tsp. apple cider vinegar or lemon juice
- 2/3 cup pumpkin purée
- 1 cup gfJules™ All Purpose Gluten-Free Flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 Tbs. baking powder gluten-free
- 3/4 cup cornmeal certified gluten free
- 1/3 cup granulated sugar or coconut palm sugar
- 1 tsp. pumpkin pie spice
- 2 Tbs. flaxseed meal optional, but recommended!
Instructions
- Preheat oven to 350° F static or 325° F convection.
- Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.
- Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans. Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins. Insert a cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.